Chef de Cuisine

Raffles Hotels & Resorts is now part of Accor Group, one of the world’s largest global hotel companies. With this integration, our colleagues can realise their full potential through rewarding experiences and development opportunities within our incredible brands around the world. The unique quality of Raffles Hotels & Resorts extends beyond location, decor or amenities. The colleagues are inspired by the Raffles brand promise: “Raffles is an oasis for the well travelled, offering emotional luxury.” Stories of excellence are widely shared and celebrated, creating a sense of pride and inspiration. Together, we are committed to building a highly engaged workforce and creating a great workplace culture.

Raffles Jakarta is located in the central business district within Ciputra World 1, a prestigious emerging commercial club comprising a shopping mall, an office tower, Raffles Residences tower and the Ciputra Artpreneur art museum and theatre.  Raffles Jakarta features 173 well-designed rooms and suites exuding the elegant style of Raffles hotels around the world, and the Raffles Club.  Food & beverage venues include Raffles’ iconic Writers Bar, the innovative all-day dining Arts Café, Raffles Patisserie, and the Dining Room, a venue for bespoke dining experiences. The 2,600 square meter ballroom is one of the largest in Jakarta, and along with state-of-the-art meeting rooms are the city's finest venues for social events and conferences.  For leisure, the hotel offers a Raffles spa, gymnasium, outdoor pool, Jacuzzis, Navina pool bar, tennis courts and a jogging track.  The décor of Raffles Jakarta features unique concepts of art and colours, with inspiration drawn from the distinctive style of renowned Indonesian artist Hendra Gunawan.

“Embark on a unique career experience, a joyful journey of self-discovery” is our talent development motto. At Raffles Jakarta colleagues are passionate about transforming, assisted by the leadership team through mentoring and coaching sessions with great conversations that enable them to feel free to discover and unleash their unique potentials to achieve excellence.

 If you would like to continue your episodes of excellence with Raffles Jakarta and at the same time focus on becoming your better self, consider joining us as:

Chef de Cuisine

The Chef de Cuisine leads and oversees the culinary operations of the food and beverage outlet. As the head of the kitchen, the Chef de Cuisine is responsible for creating an exceptional culinary experience for guests, ensuring the highest quality of food, and maintaining the outlet's reputation for excellence. They work closely with the F&B management team to develop innovative menus, supervise the kitchen staff, and ensure efficient operations. By showcasing their culinary expertise, creativity, and attention to detail, the Chef de Cuisine contributes to the overall success of the outlet and upholds the hotel's commitment to delivering unparalleled dining experiences. 

1. Culinary Education: A degree or diploma in Culinary Arts, Hospitality Management, or a related field.
2. Culinary Experience: Candidates should possess extensive culinary experience, including a minimum of 7 years in progressively responsible culinary roles, preferably in luxury hotels or high-end restaurants. Previous experience as a Chef de Cuisine or in a similar leadership position is highly desirable. 
3. Culinary Expertise: In-depth knowledge and expertise in a wide range of culinary techniques, cuisines, and cooking styles are essential. Candidates should demonstrate a mastery of culinary skills, creativity in menu development, and the ability to consistently deliver exceptional taste and presentation. 
4. Menu Planning and Development: Proven experience in menu planning and development is crucial. Candidates should have a track record of creating innovative and enticing menus that align with the outlet's concept, brand standards, and guest preferences. Knowledge of culinary trends, dietary restrictions, and the ability to adapt menus accordingly is important. 
5. Leadership and Team Management: Strong leadership skills are necessary for effectively managing the kitchen team. Candidates should have experience in leading and supervising culinary professionals, fostering teamwork, and creating a positive work environment. The ability to delegate tasks, motivate the team, and handle personnel matters is essential. 
6. Operational Skills: Proficiency in managing kitchen operations is required. Candidates should have expertise in overseeing food production, managing inventory, controlling food costs, and ensuring efficient workflows. Knowledge of kitchen equipment, safety protocols, and culinary best practices is important. 
7. Quality Control and Food Safety: A strong commitment to maintaining high-quality standards and food safety is paramount. Candidates should have experience in implementing and enforcing strict quality control measures, adhering to food safety and sanitation regulations, and conducting regular inspections to ensure compliance. 
8. Financial Acumen: Understanding of cost control, budget management, and profitability is necessary. Candidates should have experience in analyzing food costs, implementing cost-saving measures, and optimizing kitchen operations to achieve financial targets without compromising quality. 
9. Communication and Collaboration: Excellent communication and collaboration skills are required to effectively interact with the F&B management team, front-of-house staff, and other departments. The ability to communicate expectations, provide clear instructions, and collaborate on menu planning and special events is essential. 
10. Multicultural Awareness: International hotel chains cater to a diverse clientele. Candidates with exposure to different cultures, cuisines, and guest preferences are advantageous. The ability to adapt menus, incorporate multicultural influences, and cater to specific dietary restrictions or preferences is beneficial.